Avocado Pesto Zoodles

Zucchini features regularly in my kitchen, it is easy to use, can be eaten cooked or raw and is anti-inflammatory and low carbohydrate!
Main Course


Main Ingredients

\2 Zucchini, medium
\1 Onion, sliced
\3/4 cup of Cilantro Leaves, packed fresh cilantro leaves (can be substituted with basil leaves)
\4-5 leaves of Mint
\2 cloves of Garlic
\2 tbsp of Pine nuts, (can be substituted for walnuts or almonds)
\1-2 tbsp of Fresh Lime, juice
\1/4 Water, (more if needed)
\Salt, to taste
\Pepper, to taste
\1 1/2 cups of Grape Tomatoes, cut in half
\Chilli flakes, to taste


  1. Use a spiralizer or peeler to spiralize the zucchini into noodles. Be sure to cut them if they are too long.
  2. Add noodles to a large bowl.
  3. Sautee the onions until they are medium brown then add to the zucchini.
  4. Add the remaining ingredients except the tomatoes and chilli flakes to a food processor or blender and pulse until pesto is a thick consistency. I like thick pesto, but you can pulse it for longer if you prefer a smoother creamier texture. Just add more water it required.
  5. Pour the pesto over the zoodles, add the tomatoes and toss. Sprinkle with chilli flakes and serve.


Most of the zucchini grown in the USA is genetically modified so it is best to purchase organic. Keep the skin on as most of the fibre and antioxidants are in the skin.

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